If you look a hearty loaf you’ll love this multigrain bread. It’s full of healthy grains and nutrients. Made with a 7 grain hot cereal it’s got lots of goodness. You’ll also find oats and a touch of honey for an all around great loaf. Great for sandwiches and toast with jam.

Oh the joys of bread. Sandwiches like grilled cheese and paninis would never exist if it weren’t for the good ole loaf of bread. And my heart would be so lonesome without bread. It’s just what I’m passionate about here in my kitchen. But I’m pretty sure you have noticed that by now.

Instructions

Put cereal mix in the bowl of stand mixer fitted with dough hook. Pour boiling water over it and let sit, stir occasionally until it cools to about 110 degrees, about 1 hour. Will look like a thick porridge. In a separate bowl whisk together all purpose flour and whole wheat flour.

When grain mixture has cooled, add honey, butter and yeast. Mix on low speed until combined. Add flour mixture 1/2 cup at a time and knead until a mass starts to form, about 1 1/2 to 2 minutes. Cover tightly with plastic wrap and let rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, about 3-4 minutes. If it doesn't clear sides of bowl add 2 to 3 tablespoons flour and knead until it clears sides of bowl. Transfer dough to lightly floured surface and knead into a smooth round ball. Place in a lightly greased large bowl. Cover tightly with plastic and let rise at room temperature for until almost doubled about 45 minutes to 1 hour.

Grease 2 - 9 x 5 inch loaf pans. Transfer dough to lightly floured surface and divide in half. Using 1 piece press into a 9 x 6 inch rectangle. With shorter side facing you. Roll into a fairly tight cylinder, tucking ends inas needed. Turn loaf with seam side up and pinch seam closed. Do the same with the second loaf. Spray loaves with water or vegetable oil spray and roll in oats, that are sprinkled on a rimmed baking sheet. Place seam side down in pans. Press gently into corners. Cover loosely with greased plastic and let rise until doubled, about 30 to 40 minutes. To test, poke knuckle into dough and it should barely spring back.

About 30 minutes before baking heat oven to 375 F degrees. Bake loaves for 35 to 40 minutes. If you have a thermometer loaves should register 200 degrees. Let cool for 5 minutes. Remove loaves from pans to wire rack and let cool to room temperature before slicing.

To store:

Bread will store double wrapped in plastic at room temperature for 3 days or can be frozen with additional layer of aluminum foil for up to 1 month.

This bread is awesome! 🙂 I didn’t follow the recipe exactly: I used Bob’s Red Mill 5-grain Rolled Cereal, which looks like oatmeal. Once in the mix, though, it broke up just like the 7-grain cereal would have. I have two loaves now, one slightly larger than the other, and am debating whether I’m going to call my brother to left him know he can have one if he comes and gets it… I might just keep both for myself and use them for sandwich bread this week.

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